Lamb Moussaka Recipe

Tip ~ If you dislike the taste of feta, this can be ommitted from the topping and replaced with grated Cheddar cheese.

Ingredients

1kg / 2 ¼ lb aubergines, trimmed

5 tablespoons olive oil

Salt and pepper

450g / 1lb onions, peeled and finely sliced

3 garlic cloves, peeled and crushed

700g / 1 ½ lb lamb mince

2 tablespoons sun-dried tomato paste

400g can chopped tomatoes

1 cinnamon stick, slightly crushed

2 bay leaves

1 tablespoon chopped oregano

Topping:

200g carton Greek style yogurt

1 large egg

50g / 2oz Parmesan cheese, grated

Ground nutmeg

75g / 3oz feta cheese, roughly crumbled

Method

Cut the aubergines into thick slices, brush both sides with a little olive oil and lay on large baking sheets. Season with salt and pepper. Roast at 200C, Gas mark 6 for 35 - 40 minutes, turning halfway through.

Meanwhile, heat the remaining oil in a large pan. Add the onions and cook over a low heat for 10 minutes, until soft. Add the garlic and cook for 2 minutes. Tip into a bowl and set aside.

Put the mince in the pan and brown, stirring, over a high heat. Return the onions and garlic to the pan.

To make the topping, put the yogurt, egg and half the grated Parmesan into a bowl and season with salt, pepper and nutmeg. Mix together using a balloon whisk, until combined.

Spoon half the lamb mixture into a 2 litre / 3 ½ pint ovenproof dish. Cover with half the aubergine slices, overlapping them as necessary. Season well and repeat the layers, finishing with aubergine slices.

Scatter the feta on top, then pour the yogurt mixture over the crumbled feta and sprinkle with the remaining Parmesan.